Turkey Taco Stuffed Peppers
Your weeknight will be complete with this healthy turkey taco stuffed peppers recipe! It's made with rice or quinoa, black beans, and corn to make it a Mexican style meal your whole family will love.
Servings: 4
Ingredients
- 4 bell peppers with the tops cut off and de-seeded through the stem
- 1 lb ground turkey
- 1 packet store bought taco seasoning (preferably without added sugar)
- 1/2 cup uncooked rice or quinoa
- 1 cup mild or medium salsa
- 1-15 oz can sweet corn
- 1-15 oz can black beans
- 3 tablespoons chopped cilantro plus more for garnish
- 4 oz shredded cheddar or taco cheese optional
- Avocado and cilantro to garnish
Instructions
- Preheat the oven to 350 degrees. Spray a 9x9 inch baking dish with non-stick spray. Place the de-seeded peppers in the pan with the openings face up. Set aside.
- Cook the rice or quinoa on the stove according to the package directions.
- While the rice or quinoa are cooking, add the ground turkey to a large skillet and brown for 5-6 minutes until fully cooked. Add in the taco seasoning and water based on package directions and stir to combine. Next, add the cooked rice or quinoa, salsa, corn and black beans, stirring well to incorporate.
- Scoop the mixture evenly into the bell peppers in the pan and top with shredded cheese if using it. Cover with foil and bake for 45 minutes. Remove the cover and bake for an additional 5-10 minutes until golden and bubbling.
Notes
To freeze: follow directions up until baking. Don't top with cheese and instead of baking, place in an air-tight container or plastic bag. Keep frozen for up to 3 months. Thaw overnight in the refrigerator, top with cheese and follow baking instructions.
Nutrition
Serving: 1g | Calories: 409kcal | Carbohydrates: 47.2g | Protein: 31.1g | Fat: 12.4g | Saturated Fat: 2.4g | Cholesterol: 87mg | Sodium: 1249mg | Fiber: 5.6g | Sugar: 8.1g